Chilli Oil Wontons
Plump pork & prawn wontons tossed in a hot homemade chilli oil with toasted sesame and fresh coriander.
These chilli oil wontons are the kind of Chinese comfort that feels like a treat but is perfectly doable on a weeknight. Juicy pork and prawn fillings are tucked into thin wrappers, boiled, then drenched in a punchy, house-made chilli oil that smells heavenly.
Make the chilli oil gently and you’ll get floral, toasty heat rather than a bitter burn. Serve them as a starter, a weekend lunch or a bowlful for supper when you want something with proper bite and zero effort pretending to be healthy.
Ingredients
- 300 g Minced pork
- 150 g Raw prawns — peeled, deveined and roughly chopped
- 1 Brown onion — small, finely grated
- 2 Spring onions — finely sliced, white and green separated
- 2 Garlic cloves — finely grated
- 20 g Fresh ginger — finely grated
- 15 g Cornflour
- 60 ml Light soy sauce
- 15 ml Shaoxing wine — or dry sherry
- 10 ml Sesame oil
- 5 g Caster sugar
- 5 ml White pepper
- 5 g Fine sea salt
- 24 Wonton wrappers
- 120 ml Vegetable oil — for the chilli oil
- 30 g Dried chilli flakes — use a medium-heat chilli for balance
- 5 ml Sichuan peppercorns — whole
- 15 ml Chinkiang vinegar — black rice vinegar
- 10 g Toasted sesame seeds
- 15 g Fresh coriander — roughly chopped
- 1 1/2 l Water — for boiling
Equipment
- slotted spoon
- heatproof bowl
- small saucepan
- large saucepan
Instructions
Make the filling: in a large bowl combine minced pork, raw prawns, grated brown onion (including the juices), white part of the spring onions, garlic cloves, fresh ginger, cornflour, light soy sauce, Shaoxing wine, sesame oil, caster sugar, white pepper and fine sea salt. Mix vigorously until sticky and well combined – this helps the filling hold together.
Assemble the wontons: keep a small bowl of water nearby. Lay a wonton wrapper flat, spoon about 12–15 g (roughly a heaped teaspoon) of filling into the centre, brush the edges with water, fold into a triangle and press to seal. Bring the two corners together and press to form a traditional wonton shape. Repeat until all wrappers are used.
Bring the water to a rolling boil in a large saucepan. Add a pinch of salt if you like.
Cook the wontons in batches: lower a handful into the boiling water, stir gently to stop them sticking. Once they float, cook for a further 3–4 minutes until the filling is cooked through. Remove with a slotted spoon to a serving bowl.
Prepare the chilli oil base: put dried chilli flakes, Sichuan peppercorns, toasted sesame seeds, the green part of the spring onions, Chinkiang vinegar, and half the light soy sauce into a heatproof bowl.
Heat the vegetable oil in a small saucepan until it is shimmering and just beginning to smoke, then very carefully pour the hot oil over the spices in the heatproof bowl. Stir once and leave to cool and infuse for 10 minutes.
After the chilli oil has cooled for 10 minutes (it should be warm, not scalding), add the remaining light soy sauce to the oil, taste and adjust seasoning. Toss the cooked wontons gently in the warm chilli oil until well coated.
Finish and serve: scatter over fresh coriander and a few extra toasted sesame seeds. Serve immediately while the wontons are hot and glossy with chilli oil.
Tips
- Mix the filling until slightly tacky so it binds well — that tackiness keeps the wontons together in the water.
- Assemble wontons on a lightly damp tray and cover with kitchen paper to stop wrappers drying while you work.
- When heating oil for the chilli oil, watch it carefully — too hot and the spices burn; too cool and the oil won't bloom the flavours.
- Cook wontons in small batches so the water stays boiling; overcrowding causes them to stick and fall apart.
- Make the chilli oil ahead and keep it in a jar in the fridge for up to 2 weeks; bring to room temperature before using.
Substitutions
Minced pork → 500 g minced chicken or turkey (use only poultry), same quantity
Noticeably differentWonton wrappers → Gyoza wrappers (use one layer instead of folding) or make your own dough, same quantity
Stays closeChinkiang vinegar → 15 ml rice vinegar with 2 ml soy sauce added for depth
Stays closeSichuan peppercorns → 1/2 tsp black pepper and a pinch of lemon zest (no numbing effect)
Noticeably different
Nutrition
Per serving · estimated
- 710
- Calories
- 28 g
- Protein
- 51 g
- Carbs
- 44 g
- Fat
- 3 g
- Fibre
- 3 g
- Sugar
- 1100 mg
- Sodium
FAQ
Can I freeze these wontons?
Yes — freeze on a tray until firm, then transfer to a bag for up to 2 months. Cook from frozen in boiling water, adding an extra 1–2 minutes.
How spicy will the chilli oil be?
Medium-hot with a floral heat from the Sichuan peppercorns. Reduce dried chilli flakes to 15 g for a milder version or use a hotter chilli for more kick.
Can I make the filling vegetarian?
Use finely chopped firm tofu pressed dry plus finely chopped mushrooms in place of meat and prawns. Add a little extra cornflour to bind.
Why did my wontons open when cooking?
Most likely overfilled or the edges weren't sealed properly. Press edges firmly with water and avoid overfilling each wrapper.
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